Bourbon Chocolate Cake with Blackberry Buttercream Recipe

Introduction

This Bourbon Chocolate Cake with Blackberry Buttercream combines rich, moist chocolate layers with a boozy twist and a fruity, creamy frosting. It’s a perfect dessert for special occasions or whenever you want to impress your guests with bold flavors.

Ingredients

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee
• ½ cup bourbon
• 1 cup fresh blackberries
• 1 tablespoon sugar
• 1 tablespoon water
• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. For easier removal, line the bottoms with parchment paper.
2. Step 2: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. Step 3: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and 2 teaspoons vanilla extract until well combined.
4. Step 4: Gradually mix the wet ingredients into the dry ingredients. Then slowly stir in the hot coffee and bourbon until the batter is smooth.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Step 7: For the buttercream, combine blackberries, sugar, and water in a saucepan. Simmer over medium heat for 10 minutes, then strain the mixture through a fine sieve and let it cool.
8. Step 8: Beat the softened butter until creamy. Gradually add sifted powdered sugar, beating well after each addition.
9. Step 9: Mix in the cooled blackberry reduction, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
10. Step 10: Place one cake layer on a serving plate and spread a generous amount of buttercream on top.
11. Step 11: Add the second cake layer and frost the top and sides of the cake evenly.
12. Step 12: Garnish with fresh blackberries or chocolate shavings as desired before serving.

Tips & Variations

• For a non-alcoholic version, substitute bourbon with brewed coffee or apple juice.
• Make sure the eggs are at room temperature for a smoother batter.
• Use fresh, ripe blackberries for the best flavor in the buttercream.
• Allow the cake layers to cool completely before frosting to prevent melting.
• Chocolate shavings or a dusting of cocoa powder add an elegant finishing touch.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving to enjoy the best texture and flavor. Leftover cake can also be frozen tightly wrapped for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

How do I make the cake layers moist and tender?

Using hot coffee and bourbon in the batter helps enhance moisture and adds depth of flavor, while not overmixing the batter keeps the texture tender.

Bourbon Chocolate Cake with Blackberry Buttercream Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

This decadent Bourbon Chocolate Cake with Blackberry Buttercream combines rich, moist chocolate layers infused with bourbon and coffee, layered with a luscious blackberry buttercream frosting. Perfect for special occasions, this cake offers a sophisticated twist on classic chocolate cake with a fruity, boozy touch.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee
• ½ cup bourbon

Blackberry Reduction

• 1 cup fresh blackberries
• 1 tablespoon sugar
• 1 tablespoon water

Blackberry Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• Pinch of salt
• Blackberry reduction (from above)

Instructions

1. Preparation: Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. For easier cake removal, line the pans with parchment paper.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt to ensure even distribution.
3. Mix Wet Ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined.
4. Combine Wet and Dry: Gradually blend the wet mixture into the dry ingredients. Then, slowly incorporate the freshly brewed hot coffee and bourbon, mixing until the batter is smooth and homogenous.
5. Baking: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool the Cakes: Remove the cakes from the oven. Let them rest in the pans for about 10 minutes before transferring them to wire cooling racks to cool completely.
7. Prepare Blackberry Reduction: In a medium saucepan over medium heat, combine fresh blackberries, sugar, and water. Simmer for 10 minutes, stirring occasionally until berries break down. Strain the mixture through a fine sieve to remove seeds and solids. Allow the blackberry reduction to cool completely.
8. Make the Buttercream: Beat softened unsalted butter in a large bowl until creamy. Gradually add sifted powdered sugar and continue beating until smooth. Mix in bourbon, vanilla extract, a pinch of salt, and the cooled blackberry reduction. Beat until the frosting is light and fluffy.
9. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of blackberry buttercream over the top. Place the second cake layer on top and frost the entire cake with the remaining buttercream on the top and sides.
10. Decorate: Adorn the finished cake with fresh blackberries or chocolate decorations as desired for an elegant presentation.

Notes

• Using parchment paper to line cake pans helps prevent sticking and makes cake removal easier.
• Ensure eggs are at room temperature to create a smoother batter.
• Freshly brewed hot coffee deepens the chocolate flavor and enhances the cake’s richness.
• The blackberry reduction adds a natural fruity flavor and balances the bourbon’s warmth in the frosting.
• Store the cake covered at room temperature for up to 2 days or refrigerate, bringing to room temperature before serving.
• For a more intense bourbon flavor, you may brush the cake layers with additional bourbon before frosting.

Keywords: bourbon chocolate cake, blackberry buttercream, chocolate cake recipe, boozy chocolate cake, homemade chocolate cake